Success: Homemade Ajitama

I ate at Tatsu Ya Ramen not too long ago. One of my favorite aspects of the ramen is always the ajitama, the soaked soft boiled eggs. I love that those eggs pack a decent amount of flavor and, overall, really enhance the ramen. I found a recipe online here at the Ramen Walker's blog. I really just used the recipe for the sauce bath minus the ginger and the leeks because I didn't feel like going out to buy them. I always have garlic on reserve though.

Soft boiled eggs were going to be the tricky demon here. It sometimes doesn't occur to me that the difference between a soft boiled and hard boiled egg is more a matter of a minute and not half a second. Scrolling through the comments, "anonymous" commented on a good procedure for the soft boiled eggs:

AnonymousSeptember 28, 2010 9:10 AM

you should put in the eggs when the water is boiling for 6 minutes. then, dump them in the cold water bath (mixed with a bit of white vinegar). proven and tested so i'm sure will work for you 100%

I wanted to give myself the best shot at not messing this up so I defaulted on that procedure. I also learned that when it comes to the art of peeling soft boiled eggs, it's best to peel the narrow end first. It seems that as more peel comes off, a vacuum  is created and the odds of peeling more of the egg off is higher, there's usually a dip in the egg at the wider end, so that alleviates the suction created. Fewer casualties.